You’ll find that Instant Pot Chickpeas will give superior taste and cost savings compared to canned. Plus, they make the creamiest hummus!
Most varieties of apples require no additional sweetening, making this one-ingredient Instant Pot applesauce!
This quinoa salad is studded with vegetable confetti–zucchini, red bell pepper, peas, carrots, green onions, and black beans. Plus, fresh cilantro and toasted pecans add flavor and texture. It’s a potluck favorite.
This simple no-fuss quinoa recipe showcases the simplicity of Instant Pot cooking. Once you learn the basics, you’ll discover that an electric pressure cooker is not as complicated as it looks and is less hands-on than traditional cooking on the stovetop.
This is was inspired by Tangled Thai Salad, a popular signature salad served at the Fresh restaurant in Toronto. It’s made of a rainbow of spiralized and chopped vegetables and served with a Peanut Dressing.
It’s quick and easy to cook lentils in the Instant Pot, slow cooker, or on the stove. No soaking needed.
You’re going to love this vegan lentil-walnut taco filling. Change the seasonings and you’ll find other ways to use this gluten-free ground meat substitute.
Serve this crowd-pleasing vegan seven-layer dip for a Super Bowl party or for a no-cook main dish when it’s hot outside.
This easy no-cook freezer jam uses a fraction of the sugar in a typical recipe. This allows the sweet-tart flavor of fresh summer apricots to shine through and only takes 20 minutes to make. This page contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase after clicking…
